Yesterday, at the #twstaste , the subject of Spätzle came up (but of course!), and I said I’d be happy to post a recipe… so this is for you @JD1892 and @Rifka – and for anyone who likes German food, really!

The recipe below is taken from a book I got as a wedding present 20 years ago, from the lovely Herr and Frau Knoblauch (great foodie surname!).

In a mixing bowl mix the flour, eggs and salt
Add water little by little and keep stirring until smooth
Beat the dough with a wooden spoon (or a mixer) until nothing remains on the spoon when holding it up
Allow the dough to rest for a short time, then work it again thoroughly
Moisten a Spätzle board with water, spread a little of the dough on it and quickly scrap thin strips of the dough, using the Spätzle cutter, into the boiling water
The Spätzle is ready when it floats to the surfaceTip: Between scraping, dip the board and cutter into the water, as it helps the next lot of dough not to stick to the board
Drain and place in a pre-heated plate, and eat immediately

If you don’t have a board – just use a potato ricer. This makes the whole process much easier, but remember to dip it in the boiling water to prevent remaining dough from sticking.

To my mind, the nicest thing to eat with Spätzle is a sauce made from some shallots, mushrooms and cream (I also add dill or tarragon… not strictly ‘traditional’). Some sourkraut on the side is a must, and – if you’re having it as a side dish, a nice big schnitzel is traditional around Bodensee/Konstanz.

When in Germany I always have it with Riesling, but on a recent visit my friend served it with a Roter Veltliner, so a Grüner Veltliner should work just as well. If you’re not having sourkraut, but sticking with the creamy or cheese based sauce, then a Chardonnay and/or Chenin Blanc should work well too!

Thanks for this, absolutely love spatzle. When making it usually make do with a colander, never tried the traditional board method. I’ll check my recipe when I get home, but don’t think it will differ much.

My preferred way to eat them is just briefly fried off in butter, perhaps not the most conventional, but they make a great steak accompaniment.

Definitely another vote for keeping them simple, with butter. We eat them with any form of stew - they’re perfect for mopping up sauce, and that’s how they’re served in Alsace. In fact, here are some I was served with wild boar at lunchtime today

We have a spaetzle mill, which we picked up in a supermarket in France. A bit like a colander, with a thing that you turn to push the mixture through the holes. Makes it a whole lot easier - though you need to do them in small enough batches, as the hot steam rising from the boiling water can start to cook the mixture if held over the water for too long, and it blocks the holes.

That is indeed a great surname! Where are you going in Alsace? Late enough in April, and you should hit asparagus season. Though to keep it on topic, asparagus and spaetzles is one food pairing I’ve not thought of trying.

Where are you going in Alsace? Late enough in April, and you should hit asparagus season.

We’re going for a week, around my birthday (mid-April) which will also cover Easter. Staying in both Strasbourg and Colmar with a couple wine-related visits to Riquewihr and Ribeauvillé. That’s the plan, at least!

This is really appreciated @Inbar and very much looking forward to having a go at this. Will report back in due course. I’ve struggled with German wines but will try and source something appropriate to go with the spätzle.

I’d add that they’re very versatile, so just think about matching your wine with what you’re serving them with, and you won’t go wrong. It’s a bit like matching wine with pasta - it all depends on the sauce.

Ah, Chenin might be the answer. I’ve also got Coralillo Chilean Riesling and Gewürztraminer from TWS lurking in the fridge. Sounds like a good excuse for another tasting to see what I’ll drink with the spätzle !! Cheers😆